Ingredients

Red Curry Paste – choose ONE:

• 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
• 1 quantity homemade Thai Red Curry Paste

Extras – only for jar curry paste (Note 2)

• 2 large garlic cloves , minced
• 2 tsp fresh ginger , finely grated
• 1 tbsp lemongrass paste or finely chopped fresh (Note 3)

Thai Red Curry

• 3 tbsp vegetable oil (or canola or peanut)
• 1 cup (250 ml) chicken broth/stock , low sodium
• 400 ml / 14 oz coconut milk (full fat!)
• 6 kaffir lime leaves (Note 4)
• 1 tbsp sugar (white, brown or palm)
• 2 tsp fish sauce , plus more to taste
• 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
• 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)
• 120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces
• 12 Thai basil leaves (Note 6)

Garnishes (optional) & serving:

• Fresh red chilli slices (small chilli – spicy, large = less spicy)
• Fresh coriander / cilantro leaves
• Steamed jasmine rice

Instructions

• Heat oil in a large heavy based skillet over medium high heat.
• Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)
• Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
• Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
• Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
• Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
• Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.